Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept
Aims: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept. Methods and results: In experiment 1, red wines were presented to expert assessors in dark...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2010-03-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/1457 |
| _version_ | 1818662819317415936 |
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| author | Bénédicte Pineau Jean-Christophe Barbe Cornelis van Leeuwen Denis Dubourdieu |
| author_facet | Bénédicte Pineau Jean-Christophe Barbe Cornelis van Leeuwen Denis Dubourdieu |
| author_sort | Bénédicte Pineau |
| collection | DOAJ |
| description | Aims: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept.
Methods and results: In experiment 1, red wines were presented to expert assessors in dark, then in clear glasses. Assessors selected wines where they detected specific red-/black-berry aromas and then rated the perceived intensity. Results showed a statistically significant impact of visual input on both detection and intensity rating of red-/black-berry aromas in red wines. As part of experiment 2, both red and white wines were rated using dark glasses only. Globally, red-/black-berry aromas were shown to be more specific to red wines. Finally, in experiment 3, red Bordeaux wine experts assessed the degree to which 21 wines (9 red Bordeaux wines, 8 red wines of various origins and 4 white wines) corresponded to their own red Bordeaux wine concept, and then evaluated the intensity of 4 fruity descriptors they had detected in these wines. The results revealed that the expert assessors shared coherent olfactory concepts of red Bordeaux wines, which enabled them to distinguish the red Bordeaux from the other wines presented.
Conclusions: The existence of a red-/black-berry character specific to red wines was demonstrated. Moreover, it was shown for the first time that red Bordeaux wines tend to have their own sensory space. The distinctive character of these wines was found to relate to « black-berry » and « jammy-fruit » olfactory descriptors.
Significance and impact of the study: This study clarified our knowledge of the fruity olfactory descriptors specific to red wines in general and red Bordeaux wines in particular. |
| first_indexed | 2024-12-17T05:07:00Z |
| format | Article |
| id | doaj.art-b7fac92229904c4c802403ae38596b05 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-17T05:07:00Z |
| publishDate | 2010-03-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-b7fac92229904c4c802403ae38596b052022-12-21T22:02:24ZengInternational Viticulture and Enology SocietyOENO One2494-12712010-03-01441394910.20870/oeno-one.2010.44.1.14571457Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine conceptBénédicte Pineau0Jean-Christophe Barbe1Cornelis van Leeuwen2Denis Dubourdieu3Faculté d’oenologie, UMR 1219 OEnologie, Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, FranceUniv. de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, 33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, FranceBordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin (ISVV), Ecophysiology and Functional Genomics of the Vine (EGFV), UMR 1287, 33140 Villenave d’Ornon, FranceFaculté d’oenologie, UMR 1219 OEnologie, Université de Bordeaux, ISVV, 210, chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, FranceAims: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept. Methods and results: In experiment 1, red wines were presented to expert assessors in dark, then in clear glasses. Assessors selected wines where they detected specific red-/black-berry aromas and then rated the perceived intensity. Results showed a statistically significant impact of visual input on both detection and intensity rating of red-/black-berry aromas in red wines. As part of experiment 2, both red and white wines were rated using dark glasses only. Globally, red-/black-berry aromas were shown to be more specific to red wines. Finally, in experiment 3, red Bordeaux wine experts assessed the degree to which 21 wines (9 red Bordeaux wines, 8 red wines of various origins and 4 white wines) corresponded to their own red Bordeaux wine concept, and then evaluated the intensity of 4 fruity descriptors they had detected in these wines. The results revealed that the expert assessors shared coherent olfactory concepts of red Bordeaux wines, which enabled them to distinguish the red Bordeaux from the other wines presented. Conclusions: The existence of a red-/black-berry character specific to red wines was demonstrated. Moreover, it was shown for the first time that red Bordeaux wines tend to have their own sensory space. The distinctive character of these wines was found to relate to « black-berry » and « jammy-fruit » olfactory descriptors. Significance and impact of the study: This study clarified our knowledge of the fruity olfactory descriptors specific to red wines in general and red Bordeaux wines in particular.https://oeno-one.eu/article/view/1457red- and black-berry aromasolfactory descriptorswine presentationdistinctive similar fruity characterred Bordeaux wine |
| spellingShingle | Bénédicte Pineau Jean-Christophe Barbe Cornelis van Leeuwen Denis Dubourdieu Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept OENO One red- and black-berry aromas olfactory descriptors wine presentation distinctive similar fruity character red Bordeaux wine |
| title | Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept |
| title_full | Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept |
| title_fullStr | Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept |
| title_full_unstemmed | Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept |
| title_short | Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept |
| title_sort | olfactory specificity of red and black berry fruit aromas in red wines and contribution to the red bordeaux wine concept |
| topic | red- and black-berry aromas olfactory descriptors wine presentation distinctive similar fruity character red Bordeaux wine |
| url | https://oeno-one.eu/article/view/1457 |
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